Gobi Manchurian ( Dry and Gravy )

Everyone craves for this one time or the other.... Best eaten when u get bored of eating the same old dish :P
This is my style of gobi manchurian. Usually onions and capsicums will not be added in the original version. But we do the same to provide an add-on to the dish. So adding onions and capsicums are totally optional.

For this particular dish i dont boil my florets. Just wash them in warm water and pat them dry.
If you dont like this way you can go ahead and boil them in salt and turmeric water . But please do not overboil them. For manchurian let them be in the water for not more than 3 minutes. This is because cauliflower tends to absorb more moisture and will start spluttering while frying them in oil

Note : Here the onion i mean is the regular one and not the spring onions.  

Serves : 2

Ingredients

• Cauliflower - Few Florets
• Vegetable Stock ( If u need as gravy style )
• Spring Onion or Scallions - 2
• White Onion  - 1 cup finely chopped
• Capsicum - 1 small or half of the big one chopped into square sizes
• Oil for frying - The regular one
• Sesame oil - 3spn
• Ginger and Garlic Chopped ( Not as paste )
• Soya sauce - 2spn
• Chilli Sauce - 2spn or according to ur spice level
• Vinegar - 1spn
• Normal Ketchup - 1spn
• Pepper powder - Black or white
• Corn flour - 1 small cup
• Maida - 1/2 cup
• Ajinimoto - A pinch
• Rice Flour ( For Crispiness ) - 3spn

Method

1. First get ready with florets as mentioned above
2. In a bowl add cornflour,maida,rice flour,pepper,salt,ajinimoto and mix well by adding water. Check out for the consistency. Shud be like dosa batter
3. Dip the florets and keep aside
4. In a pan add sesame oil
5. Add ginger and garlic. Fry it till the raw smell vanishes or till it gets brown
6. Add the onion part of the spring onion and give it a fry
7. Now add the regular onion and fry nicely
8. Add salt at this stage since it will make the onions get fried more faster
9. Add capsicum and fry till soft
10. Now you can add all the sauces and mix gently
11. Add the vegetable stock ( Can add water instead but the taste differs )
12. Add ajinimoto and give it a good stir
13. In a cup of warm water add a spn of corn flour and add the same to the above mixture. This is going to make your garvy thick and perfect
14. When the gravy is getting ready heat up some oil ( regular ) and fry the marinated florets till gloden
15. Add the fried florets to the gravy and garnish it with the leaves part of spring onion

The best restaurant version of gobi manchurian is ready to be served with Chinese fried rice or naan :))

Variation : If you want a drier version, just skip the steps 11 and 13 and proceed with the rest . Gobi Manchurian ( dry) is ready as an lovely appetizer. In place of gobi if u can add paneer or tofu.